Sunday greetings! Although I’m posting this recipe too late for breakfast this morning, the fluffy whole wheat pumpkin pancakes have been around since 2010. It’s one of my favorite fall dishes, and it’s actually one of my earliest.
I learned through these pumpkin pancakes that whole grain pancakes can be just as delicious and fluffy as those made with normal flour. Bonus? Unlike the usual variety, these babies don’t cause my blood sugar to spike out of control.
I learned a lot about making pancakes from scratch thanks to this recipe. My fluffy vegan pancakes, gingerbread pancakes, and the other pancake recipes in my cookbook were all inspired by it. These pancakes were a huge success when I served them to my family on Thanksgiving morning.
I’m republishing the recipe today since I never thought the old pictures did these pancakes justice. While I was at it, I updated the recipe notes and included nutritional data. Who wants pancakes with pumpkin for dinner?
- 1 cup of either standard or white whole wheat flour
- 1 teaspoon of baking soda
- 1 teaspoon pumpkin spice blend or 1 teaspoon of cinnamon (for a stronger pumpkin “spice” flavor).
- 1/4 tsp. of nutmeg
- 4 grains of salt
- 1 cup any kind of milk
- 1/3 cup pureed pumpkin
- 1 egg
- 2 tablespoons brown sugar or maple syrup
- 1/2 tsp. vanilla extract
- 2 teaspoons of melted coconut oil or butter
Also read: Goat Cheese Polenta with Roasted Vegetables
- Heat an electric skillet to 350 degrees Fahrenheit if you intend to use one. The flour, baking powder, cinnamon, nutmeg, and salt should all be combined in a medium mixing bowl. Stir until well-combined.
- The milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter should all be combined in a different bowl. Whip everything together completely. Mix the wet and dry materials together until there are no large lumps left. (If your butter or oil hardens when it comes in contact with cold components, simply reheat the combination in the microwave for 15 to 30 seconds to get the butter or oil to remelt, or let the mixture sit for a few minutes in a warm environment.)
- If you are not using an electric griddle, warm a nonstick griddle or a heavy cast iron skillet over medium heat. When a drop of water sizzles on contact with the pan’s surface, it’s time to start frying your pancakes.
- If additional oil or cooking spray is required, lightly grease the cooking surface (I used a non-stick griddle without oiling the surface, and my pancakes came out perfect).
The batter should be poured onto the hot skillet using a 13 cup measure. Cook the pancakes for 2 to 3 minutes, or until they start to bubble slightly. When the outermost inch is matte rather than shiny, it is ready to flip. Each pancake should be flipped over and cooked for one to two minutes on the other side, or until faintly golden brown.
- With the remaining batter, repeat the process, lubricating the skillet as necessary. Reduce the heat if required to prevent the pancakes from burning. Serve the pancakes right away, or stack them and keep them warm on a dish by covering it with a tea towel.
Recipe adapted from Big Girls, Small Kitchen.
LEFTOVER PANCAKES? Pancakes make great leftovers! Store them in the refrigerator for up to 5 days, or freeze them for months. To warm, wrap a short stack of pancakes loosely in a paper towel and gently reheat in the microwave until warmed through, flipping and re-wrapping the stack halfway through.
MAKE IT VEGAN: Use non-dairy milk (like almond milk), omit the egg and replace the butter with coconut oil.
MAKE IT DAIRY FREE: Use non-dairy milk and replace the butter with coconut oil.